Wednesday, May 23, 2012

Chicken Stew with Dumplings

2 Pounds Chicken Parts, Skinned
1/4 tsp. Salt
2 Onions, Chopped
3 Large Carrots, Sliced
2 Ribs Celery, sliced
3 Cups Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
1/2 Cup Sour Cream
2 Tbsp Flour

1 Cup Flour
1.5 tsp. Baking Powder
1/2 Cup Buttermilk
1 egg white, lightly beaten.

Sprinkle chicken with 1/8 teaspoon salt.  Place chicken large oiled pot over medium-high heat.  Cook, turning occasionally, until lightly golden on all sides.  Remove from pot. 

Add onions, carrots, and celery.  Cook, stirring occasionally, over medium-high heat, for 5 minutes or until onions start to soften. 

Add broth, bay leaf, thyme, and 1/8 tsp. salt and chicken. Turn heat to high and bring to a boil. 

Reduce heat to medium-low.  Simmer 10 minutes.  Combine 2 Tbsp. flour and sour cream in bowl.  Whisk until smooth.  Add to the pot along with the chicken.  Stir and simmer until thickened and smooth. 

Dumplings:  Combine flour and baking powder.  Add the buttermilk and egg white.  Stir until just mixed.  Batter will be slightly lumpy.  Evenly divide batter and drop onto stew.  Cover and simmer over medium-low heat for 25 minutes or until chicken is cooked.

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